Let's Talk Turkey

Turkey is probably the best of all Thanksgiving traditions. This year we're offering a new take on turkey with our fresh Belwood spatchcock turkeys. Spatchcock is a unique method of preparation where the bird is split and laid flat by removing the backbone. This process allows the legs to cook fully while the breast stays juicy. You'll get more evenly cooked meat and crisp skin in no time flat versus a whole turkey.

Spatchcock Turkey

Order Fresh Belwood Spatchcock Turkey

Spatchcock Turkey Cooking Guide
Portion size per person: 16oz (1lb/0.45kg) uncooked

To roast a spatchcock turkey, preheat your oven to 350F. Remove the turkey from its bag and place it skin-side-up on a flat roasting sheet. Roast the turkey for about 50-75 minutes* until the internal temperature is 170F in the breast and 180F in the thigh.

Once the turkey is done, transfer to a carving board, cover and let sit for 20 to 30 minutes before carving.

*Approximate roasting time of a 5-7kg spatchcock turkey. Actual times may vary depending on oven.

Fresh Belwood Turkey

If you're a turkey traditionalist, or need a larger turkey than we offer spatchcock-style, fear not because we'll still have our regular high quality grain-fed Belwood turkeys available for the season. And as always, we'll cook & carve your fresh Belwood turkey for an additional $30 fee. Just add your turkey then add cook & carve to your online shopping cart. Turkeys will be available for pickup or delivery beginning October 9.

Order Fresh Belwood Turkey and Cook and Carve Service

Turkey Cooking Guide

Fresh Belwood Turkey Cooking Guide
Portion size per person: 16oz (1lb/0.45kg) uncooked

Remove the giblets and neck form the body cavity, then rinse and wipe. Sprinkle with salt and pepper inside and out. Place the turkey breast-side-up on a wire rack in a 2.5-inch deep roasting pan. Brush with canola oil or melted butter.

Cover loosely with aluminum foil and roast in a preheated oven at 325F (165C). Follow the roasting time chart.* Baste the turkey with pan drippings every hour.

The turkey is fully cooked and ready to eat when a meat thermometer reads 170F (77C) for an unstuffed turkey. Remove the foil in the last hour of roasting to get a lovely brown colour. For a crispy caramel touch, brush with maple syrup in the last 30 minutes.

Once the turkey is done, transfer to a carving board, cover and let sit for 20 to 30 minutes before carving.

*Approximate roasting times. Actual times may vary depending on oven. 

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